9 potatoes, peeled and cubed
6 oz. cream cheese
1 cup sour cream
2 tsp. onion powder
1 tsp. salt
¼ tsp. Ground black pepper
2 Tbs. Butter
Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.
To warm, preheat oven to 350 degrees F. Lightly grease a medium baking dish. Spread mixture into dish; bake about 30 minutes. Serves 8
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